How to make it

On a lightly floured surface, roll each dough portion out into a rectangle. Keep it rustic, don't worry about it being perfect. :)

Set aside on a lightly sprayed surface.

Toss asparagus tips with 1T olive oil the juice from the lime and a lil salt and pepper. Set aside

In a small bowl, whisk together the olive oil, garlic, oregano and a lil salt and pepper and set aside.

Over medium high heat coals, grill asparagus in a grill basket or cast iron pan(this is what I use when I'm doing them so small they'll fall through the grates :) for about 7 minutes, until tender. Set aside but keep warm.

Place dough on grill(some people use a baking sheet, etc, to help transfer, but a pizza peel works best :) close lid and cook for about 2 minutes.

Carefully flip dough over onto your peel or sheet so that you can build your pizzas off the fire.

Brush uncooked side of dough with the olive oil mixture.

Add sliced tomatoes, onions and mushrooms.

Add asparagus tips and prosciutto.

Crumble goat cheese over the top and finally, the shredded Havarti.

Put back on the grill, close lid and cook about another 2 minutes or so. Crust should be crisp and browned and cheeses should be melted and bubbly.